Casa Barilla
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Next Challenge: What are new and innovative ways for CPG companies to gather consumer data? |
Driven by today's busy schedules, Americans’ dining habits are shifting away from three square meals and toward more frequent ‘snacking’ that happens outside of these traditional meal periods.
At Casa Barilla, we bring joyful, wholesome, and honest Italian food to a restaurant setting. We want your help to develop pasta ‘snacking’ options that will draw guests to our restaurants for a healthful food alternative between lunch and dinner – whether to be enjoyed at our restaurants or on-the-go.
The energy-boosting nature of Mediterranean ingredients make pasta a healthy option in a world where most snacks are heavy on salt, fat, and sugar. We have a wealth of Barilla pasta products to work with, including lentil-based pastas, protein-based pastas, and whole grain pastas. We also have fresh proteins, vegetables and classic Italian ingredients, but can always update our pantry to meet Americans’ snacking needs.
NOTE: Your idea needs to change the game for pasta. Simply adding a recipe is not going to make a winning submission. We want breakthrough ideas for products AND packaging. Illustrations and sketches that visualize your ideas are crucial.
We want you to tell us how to make pasta a snackable product to be sold in Casa Barilla restaurants. The target timing for this product is between lunch and dinner. The product would be made in the restaurant, either in-the-moment or in advance, and served as a ready to eat snack product for the guest. Specifically, answer the following questions in detail:
- What's the perfect, snackable pasta product? What pasta does it use? What other ingredients are there?
- How does your pasta idea seem healthful and energy-boosting?
- How should your product be packaged to allow for on-the-go snacking? Are utensils included, or even required?
- What are the main nutritional claims that would move you to purchase this type of a product?
BONUS: Earn an extra point on your submission by explaining how we can make our on-the-go pasta product more Italian by packaging a shot of espresso with it!
NOTE: We are not looking for ideas that require frying or deep-frying pasta. Your solution can include any existing Barilla pasta shapes or suggest new ones. Remember to keep it healthful!
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Submissions will be graded on the following criteria:
- Meets Deliverables
- Creativity
- Clarity
will share $1,000
will share $400
will share $200
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Sara Bernat Humboldt Universitat | |
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Michele Arpino Italy | |
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Cindy Coulier KUL | |
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Michele Arpino Italy | |
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Ben Williams New York Film Academy (LA) | |
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Sharicia Mason Jacobs University Bremen | |
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Gandhari Nawalage University of Nottingham Malaysia | |
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Sara Bernat Humboldt Universitat | |
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Gael Shama Minnesota State University Moorhead | |
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Ashley Oh | |
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Wilberth Santa Cruz Ruiz Oregon State University | |
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Wilberth Santa Cruz Ruiz Oregon State University | |
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Sharicia Mason Jacobs University Bremen | |
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Francesca Genera University of California, Los Angeles | |
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Jack Ridler Edge Hill University | |
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Rebecca Palhano University of Central Florida | |
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Sara Bernat Humboldt Universitat | |
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Gael Shama Minnesota State University Moorhead | |
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Sara Bernat Humboldt Universitat | |
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Emma Hurst University of California, Los Angeles | |
| $38.50 | Deleted | ||
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Megan Lynch University of Connecticut | |
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Pavel Marmanov www.coursera.org | |
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Alyssa Binder university of central florida | |
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Kiersten Wilde University of Michigan | |
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Milana Vracar The University of Nice Sophia Antipolis | |
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Milana Vracar The University of Nice Sophia Antipolis | |
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Timan Goshit Massachusetts Institute of Technology | |
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Grace M. Florida State University | |
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